• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Halve, peel and thinly slice the onion.
• Place a medium pot over medium-high heat with a drizzle of oil.
• Once hot, add the onion and season with salt and pepper.
• Fry until soft and sweet, stirring occasionally, 4-6 mins.

• Meanwhile, quarter the apple, remove the core and seeds and coarsely grate.
• Once the onion is softened, add half a sachet of curry powder (per 2P) and cook for 1 min more.
• Pop in 150ml water (per 2P), 1 ½ tbsp sugar (per 2P), ¼ tsp salt  (per 2P), the balsamic glaze and two-thirds of the grated apple.
• Cover and cook for another 6-8 mins, stirring occasionally. Add a splash of water if required.

• While the chutney cooks, combine the beef mince with the remaining grated apple and the breadcrumbs in a large bowl. IMPORTANT: Wash hands and equipment after handling raw mince. 
• Season with salt and pepper and mix everything together by hand. 
• Roll into evenly-sized balls, then shape into 1cm thick burgers, one per person.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the burgers until browned on the outside and cooked through, 12-14 mins.
• Carefully turn every 3-4 mins, adjusting the heat if necessary. IMPORTANT: Burgers are cooked when no longer pink in the middle.
• Once cooked, remove pan from heat and divide the cheese between burgers. Cover and set aside until the cheese is melted, 3-4 mins.

• Trim the salad leaves and roughly chop. Toss with salt, pepper and a drizzle of oil.
• To assemble the burgers, spoon on a dollop of apple onion chutney. Spread a mix of mayo and ketchup over the top. 
• Divide the salad between plates. 
• Serve with chips alongside.